Jones Rebekah, Wham Carol, Burlingame Barbara
School of Sport, Exercise and Nutrition, Massey University, Auckland, New Zealand.
School of Health Sciences, Massey University, Wellington, New Zealand.
Front Nutr. 2019 Jul 16;6:99. doi: 10.3389/fnut.2019.00099. eCollection 2019.
The Food and Agriculture Organisation has called for sustainable diets, which align with SDG 2, Zero Hunger, and SDG 12, Sustainable Consumption and Production. The inclusion of sustainability characteristics in New Zealand's (NZ) eating and activity guidelines (EAGs) may lead to achieving sustainable diets. This study aimed to evaluate the agreement among sectoral professionals of including sustainability characteristics within the guidelines. Agriculture, environment, and health sector professionals were invited to complete an online survey to establish agreement with sustainability characteristics and sustainability statements. Opinion and attitude questions were completed using a 5-item Likert scale. One-way ANOVA analyses were conducted to compare the level of agreement and differences in means of the sector levels of agreement whilst controlling for covariates. tests were used to determine sectoral differences. Overall, 298 (65% female) respondents completed the survey from the agriculture (37%), environment (22%), and health (41%) sectors. Two-thirds (66%) of respondents were over 35 years and 90% had a tertiary education. Two-thirds (63%) of respondents disagreed that NZ's current food system is sustainable; health (77%) and environment (78%) sector respondents had greater disagreement than those from agriculture (35%; = 0.00). Overall, 77% of respondents agreed that sustainability characteristics should be included in guidelines; health (90%) and environment (84%) sector respondents had greater agreement than from agriculture (58%; = 0.00). Five sustainability characteristics received high levels of agreement (>90%) for inclusion: dietary diversity, sustainable seafood, limit processed foods, reduced food waste, and sustainable lifestyle behaviours. Agreement for eight sustainability characteristics was highest among the health and environment sectors vs. the agricultural sector ( < 0.05). A relatively low level of agreement was received from all three sectors, particularly the environmental sector (68.7%), towards the characteristic "to consume recommended serves of dairy products." Only 38.5% of all respondents agreed with the inclusion of "organic food produce." Negative associations were observed between respondents' opinions regarding the sustainability of NZ's current food system and familiarity with the EAGs. Professionals from the agriculture, environment, and health sectors largely support the inclusion of sustainability characteristics in NZ's EAGs. A multi-sectoral approach will be required to address areas of divergence.
联合国粮食及农业组织呼吁采用与可持续发展目标2（零饥饿）和可持续发展目标12（可持续消费和生产）相一致的可持续饮食模式。在新西兰的饮食与活动指南（EAGs）中纳入可持续性特征可能有助于实现可持续饮食。本研究旨在评估各部门专业人员对于在指南中纳入可持续性特征的共识程度。邀请了农业、环境和卫生部门的专业人员完成一项在线调查，以确定他们对可持续性特征及可持续性声明的共识。意见和态度问题通过一个5级李克特量表来完成。进行单因素方差分析以比较共识水平以及在控制协变量的情况下各部门共识均值的差异。使用检验来确定部门间差异。总体而言，298名（65%为女性）受访者完成了该调查，他们分别来自农业（37%）、环境（22%）和卫生（41%）部门。三分之二（66%）的受访者年龄超过35岁，90%拥有高等教育学历。三分之二（63%）的受访者不同意新西兰当前的食物系统是可持续的；卫生部门（77%）和环境部门（78%）的受访者比农业部门（35%；P = 0.00）的受访者有更大的分歧。总体而言，77%的受访者同意应在指南中纳入可持续性特征；卫生部门（90%）和环境部门（84%）的受访者比农业部门（58%；P = 0.00）的受访者有更高的共识。有五项可持续性特征获得了较高的纳入共识（>90%）：饮食多样性、可持续海产品、限制加工食品、减少食物浪费以及可持续生活方式行为。在八项可持续性特征方面，卫生和环境部门的共识高于农业部门（P < 0.05）。对于“食用推荐量的乳制品”这一特征，所有三个部门，尤其是环境部门（68.7%）的共识相对较低。所有受访者中只有38.5%同意纳入“有机食品生产”。在受访者对新西兰当前食物系统可持续性的看法与对饮食与活动指南的熟悉程度之间观察到了负相关关系。农业、环境和卫生部门的专业人员在很大程度上支持在新西兰的饮食与活动指南中纳入可持续性特征。需要采取多部门方法来解决存在分歧的领域。
